Pork Vindaloo

Recipe by Irmgard
READY IN: 1hr 20mins




  • Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
  • Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
  • In a large heavy saucepan, heat half of the oil over medium-high heat.
  • Brown the pork in batches and add more oil if necessary.
  • Transfer to a plate.
  • Add the remaining oil to the pan and reduce the heat to medium.
  • Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
  • Cook, stirring, until the onions are softened, about 6 minutes.
  • Pour in the chicken stock and remaining vinegar.
  • Bring to a boil, stirring to scrape up any brown bits.
  • Return the pork and any accumulated juices to the pan and add the bay leaves.
  • Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
  • Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.
  • Discard the bay leaves.